1. Line a large baking sheet with baking paper. Spoon teaspoonfuls of yoghurt onto the lined tray, spreading the yoghurt slightly with the back of the spoon to make a neat round shape measuring about 4cm in diameter. You should get about 10 buttons per pot of yoghurt.

2. Top each yoghurt round with a slice of strawberry, then put the baking sheet in the freezer for one hour until the yoghurt buttons are firm. Peel the buttons off the paper and serve immediately.